1. 8.01 Making wise food selections The ART of meal planning & shopping!

2. Bell Ringer  Bell Ringer: Do you agree with the statement that you “Eat with your eyes” as much as you do your mouth?

3. A Good Meal Will… Be nutritious and appealing… Suit your cooking skills, food budget, and time… Planning is the key…

4. Nutrition in Meal Planning Use a meal pattern based on The Food Guide Pyramid (or MyPlate)

5. Aesthetics Include 5 aspects: Color –Foods should be at least 3 colors. Texture –Mouth feel should differ for different foods (imagine a meal of baby foods). Flavor –Should compliment, not compete. Taste –Pleasing taste=Pleasing meal. Temperature –Should vary throughout the meal. Bread  Salad  Soup  Main Course  Coffee  Dessert

6. COLOR

7. TEXTURE

8. FLAVOR

9. SHAPE

10. TEMPERATURE

11. Shopping tips Prepare to shop a. Make a list – Alike items grouped together. Before: Cake Mix, Shampoo, Rice, Floss, Soup, Sugar After: Cake MixRiceFloss SugarSoupShampoo

12. b. Check staples – Items you keep on hand in your kitchen. Bread Eggs Milk Sugar Cheese Condiments Spices Cooking Oil Pasta Vegetables & Fruits Meat

13. Comparison shopping Save $$$ (1) Generic Brand – plain labels, nutritionally similar to national and store, lower quality. (2) National Brand – advertised nationwide, higher quality, cost more. (3) Store Brand – brands sold by a store, quality similar to national brands, cost less.

14. Brand Name vs. Generic Brand

15. End of Notes In groups, you will be working together to plan an aesthetically pleasing, nutritious, and safe meal using the sheet you picked up on your way in the door. Get in groups of three or less.

16. Bell Ringer Carly planned the following dinner menu: Fresh Fruit SaladGrilled Chicken Green Beans Brown Rice Crescent Rolls Which item would balance the meal’s nutritional value? Explain Why! Chocolate pie, milk, potatoes, Chef salad

17. 2. Where to shop a. Convenience store - for a quick stop, prices may be higher b. Specialty store (ex.: fish market) - Sell foods you can’t find elsewhere and has the FRESHEST! c. Supermarket - one stop shopping with good quality and value. d. Warehouse club - offers savings, food may be sold in bulk

18. 3. How to shop a.Unit pricing – Is the cost per standard unit of weight or measure. b.Used to compare prices among brands and sizes. Need to know the net contents and price. See 24.3 cents per ounce? ------------------------->

19. Unit Pricing Example Your favorite brand of corn flakes is sold in three different sizes. The 14-ounce box is $2.52. The 20-ounce box is $3.00. The 32-ounce box is $5.12 Which one is the best buy? Unit pricing helps. (In this case, the unit price is the price per ounce).

20. To figure the unit price, divide the price by the number of units (ounces) The unit price for the 14-ounce box is 18 cents per ounce ($2.52/14). The unit price for the 20-ounce box is 15 cents per ounce ($3.00/20). The unit price for the 32 ounces box is 16 cents per ounce ($5.12/32). Compare the unit price of each package. Which costs less per unit? In this example, the 20-ounce package is the best buy because it costs less per ounce.

21. Unit Pricing Gone Wrong! Buying a large quality might not be the best option if the food will spoil before it is used. EX: Dog Food, large containers of milk or yogurt, family packs of meat.

22. b. Open dating – A way to judge the freshness of perishable food. (1)Pull date – Used on dairy and cold cut meats. Is the last day a store should sell a product. Can be stored at home longer. (2) Expiration date – Last date a product should be used/eaten.

23. c. Reading labels (1) Basic information – Name, weight, name and address of manufacturer, and a list of ingredients. Lists ingredients from the MOST amount to the least: EX: Sharp Processed American Cheese Ingredients: Cultured milk, water, cream, salt, sodium aluminum phosphate, sodium phosphate, cheese culture, artificial color, acetic acid, enzymes, lecithin.

24. Product Packaging (2) Nutrition labels – See overhead (3) Preservatives/additives – are substances added to foods for a specific purpose. Ex: Keep food from spoiling such as salt. Homemade bread will mold faster than store bought because store bought has preservatives. (4) Organically grown – is grown and processed using no chemical fertilizers or pesticides.

25. (5) Universal Product Code – Called a UPS. A bar code that is scanned with price and product information. Speeds up check out and saves labor costs. Also itemizes your receipt.

26. e. Judging quality freshness – look for undented, untorn packages. Should be the right color, size, and shape. spoilage – avoid discoloration, smells, and signs of rodents. Frozen foods: ice crystals indicate freezer burn.

27. Once your get the groceries home: Buy produce that is IN SEASON. It’s cheaper and better tasting! Signs of spoilage – Mold, odor, discoloration. Some foods must be refrigerated: lettuce, opened containers, dairy products. Some foods need dry storage – potatoes, onions, fruits. Store these in a cool, dry place.

28. e. Judging quality Signs of freshness – Put away frozen foods first. Best way to thaw : For the next day – Place frozen foods in the refrigerator to thaw overnight. Immediately: In the microwave or sink of warm water. NEVER ON THE COUNTER!

30. Storing Food Perishable foods are stored in the fridge. Freezer can store foods for longer periods of time. Food rotation – is storing the freshest food at the back and the food that needs to be used up front. Leftovers must be refrigerated within two hours and in a sealed container.